Tiny Harvest, but Bountiful Supper

I had a tiny harvest from yesterday's garden. I picked one yellow tomato, two okra pods, half a handful of purple hull peas, one yellow crookneck squash, and a few basil leaves. We also have Red Pontiac potatoes and yellow onions in storage that we pulled a few weeks ago. That tiny harvest turned into a wonderful supper last night.

I started the meal with individual Tomato Caprese salads for the two of us, topping two slices of tomato on each salad plate with slices of fresh mozzarella, topping those with a basil leaf, and drizzling with olive oil and a sprinkling of vinegar, salt, and cracked pepper.

There weren't enough field peas for both of us, so I boiled them with a few sliced tiny new potatoes. That stretched them nicely. We split a slice of whole wheat toast and I poured the pot liquor and veggies over the toast on the plate.

Finally, I sliced the squash and okra along with a small onion, sprinkled them with salt, dusted with a little flour, and fried them in a little bacon grease, turning frequently until browned and tender.

For dessert I stirred a little raw, local honey and vanilla into Greek yogurt, but I don't think the dessert would have been necessary.

Hubby said it was the best meal he'd had in days, and even though there was no meat and only enough food to serve on small luncheon plates we were both well satisfied at meal's end.

Mel's right. We don't have to raise tons of food in our gardens. When we serve high quality, fresh food, our bodies don't need great quantities to feel satisfied.

ander217 wrote:...Hubby said it was the best meal he'd had in days, and even though there was no meat and only enough food to serve on small luncheon plates we were both well satisfied at meal's end.

Mel's right. We don't have to raise tons of food in our gardens. When we serve high quality, fresh food, our bodies don't need great quantities to feel satisfied.

+1 We were quite surprised to discover that too. During our first year of veggie gardening, meat went from being the center of the meal, to a side dish, to why bother fixing any. We had never felt that way no matter how many store bought veggies we ate. And that's why our SF gardens keep getting a little bigger every year!

boffer wrote:

ander217 wrote:...Hubby said it was the best meal he'd had in days, and even though there was no meat and only enough food to serve on small luncheon plates we were both well satisfied at meal's end.

Mel's right. We don't have to raise tons of food in our gardens. When we serve high quality, fresh food, our bodies don't need great quantities to feel satisfied.

+1 We were quite surprised to discover that too. During our first year of veggie gardening, meat went from being the center of the meal, to a side dish, to why bother fixing any. We had never felt that way no matter how many store bought veggies we ate. And that's why our SF gardens keep getting a little bigger every year!

Oh to have a man that liked veggies... I envy both of you. Congrats on the harvest. Sounds delish.

Ander, you are so right! Had pan grilled zucchini, radishes and carrots. Added a little olive oil and garlic powder and feta cheese. Great dinner! Maybe this is what the author of "French Women Don't Get Fat" meant - quality, not quantity.